TODAY

Easy do-it-yourself recipes for some Myanmar snacks_traditional delicacies people in Myanmar enjoy eating or drinking during their New Year and Thingyan Water-throwing days. You can make them on your own or with friends and neighbours helping you in cheerful community spirits characteristic of Thingyan and the Myanmar New Year. These snacks are given away free to whoever comes on those days of water-throwing revelries and the New Year day that follows. You too, can enjoy them there and then. We wish you all happy Myanmar New Year.

Mont Lone Ye Paw

Ingredients:
Glutinous rice – 8 tins
Ordinary rice – 2 tins
Brown Jaggery – 30 ticals
Coconut – 1.5 nuts
Salt – Just a little
Note : 1 tical = 1% of a viss

How to do it
Put the sticky rice and the ordinary rice in water, each for about 8 hours. Grind them to a smooth paste. Let the paste filter out water and get it well-mixed with just a little salt. First, make a relatively large-size ball of it, out of which you can make smaller standard -size balls.

Make the jaggery into little pieces, as shown in the picture.

Grate the coconut.
Put a piece of jaggery in the centre of the ball.
Put these balls into the boiling water. When they come up to the surface, take them out and put them in cold water for a while.Then put them on a plate, and sprinkle grated coconut over them.

Mont Lone Ye Paw

Mon Traditional Mawlamyine Tingyan Rice

Ingredients
Rice – 1 tin
Dried Fish – 10 ticals
Green Mango – 1
(cleaned and grated)
Onion – 3 (peel and cut into thin slices)
Fish or Shrimp Paste – 1 Tbs
Tumeric Powder – Half of teaspoon
Oil – 7.5 ticals
Salt – to taste
Dried Chilli – 10 pieces
Small Candle – 1 piece

To Make Thinn-ye (candle water)
Put a small clay pot into the big pot with lid. Put one or two burning charcoal pieces into the clay pot and put the small candle. When the smoke comes out put the big pot lid on and set aside. When the candle runs out open the lid, take away the clay pot and put the clean water or ice water into the big pot. And put the lid on and set it aside.

How to do it:
– Boil the dried fish in water for ten minutes. Drain and leave to cool. Take out the bone and pound.
– Heat the oil and fry the chilli until brown. Drain and set aside.
– Fry the onion in the remaining oil until fragrant.
– Put the fish or shrimp paste, mango and pounded fish and fry them together for ten minutes. put the sugar and salt to taste. Then set it aside.
– Cook the rice in big pot in much water. until the rice is just soft.
– When the rice is soft enough drain the rice and pour the cool water on rice and set it aside.
Now all the ingredient are ready. Bring the serving bowl and put the rice, thinn-ye (candle water), fried fish and dried chilli and serve. This Mon Traditional Tingyan Rice can be digested well and let you feel cool on hot days.

Thingyan Rice

Many thanks to Feel Myanmar Food and School for Home Science for their recipes.